What I love most about a bundt cake is that, when done right, it is the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice. This recipe for Chocolate Kahlua Cake is so delicious – it’s one that has been in my family for decades. With just six basic ingredients, you can have this cake mixed up and in the oven in less than 10 minutes.
Using Kahlua in a Cake
Kahlua is a sweet liquor, perfect for pairing with desserts, and it has a yummy coffee flavor that adds depth to this cake. You can always swap out the liqueurs with straight coffee or espresso, as we did in this Double Chocolate Cake. The distinctly delicious flavor of this chocolatey boozy bundt cake will be a tad different, but will still result in an easy to bake fantastic chocolate cake!
Kahlua Cake Ingredients
- 1 box of German Chocolate Cake mix
- 1/4 cup vegetable or canola oil
- 1/2 cup Kahlua liquor
- 2 eggs
- 16 oz. tub of sour cream
- 12 oz. semi-sweet chocolate chips
How to Make a Kahlua Cake
Step 1: Mix together the cake mix, Kahlua, oil, eggs, and sour cream. Beat well. Fold in the chocolate chips using a spatula or spoon.
Step 2: Spray the bundt pan thoroughly with a non-stick cooking spray or grease with butter. Sprinkle cocoa powder over the greased pan and tap to coat lightly. This will help the cake to easily release from the pan after baking and cooling. You can also use flour, but the cocoa powder keeps the nice brown coating on the outside of the baked cake. After the pan is prepared, spread the batter evenly in the bundt pan.
Step 3: Bake the cake at 350 degrees for 40-45 minutes or until the cake springs back when pressed or a toothpick comes out clean when inserted into the cake. Allow the cake to cool until you can easily handle it with bare hands. Use a small spatula to loosen the edges of the cake from the pan. Place the cooling rack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake. Allow to cool completely. Dust with powdered sugar immediately before serving.
Look how moist and chocolate gooey this cake is! It goes really well with a tall glass of milk, but of course you can serve it with some vanilla ice cream or a dollop of whipped cream.
- It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
- If you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua. It is not the same, but it is still delicious.
- Grease that pan really well.
- Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
- Once you grease the pan, you can also dust it with cocoa powder and tap the excess out of the pan – this will help release the cake from the pan while leaving behind only a hint of residue that blends with the dark color of the cake.
- I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake. And if they do, they won’t care once they get it into their mouths!
Kahlua Cake
Ingredients
- 1 box German chocolate cake mix (w/ pudding in the mix)
- 2 eggs
- 1/2 cup Kahlua liquor (can substitute coffee)
- 1/4 cup vegetable oil
- 16 oz. sour cream (light or fat-free is fine)
- 12 oz. semi-sweet chocolate chips
- powdered sugar for dusting
Instructions
- Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
- Fold in chocolate chips.
- Pour batter into a well-greased bundt pan.
- Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes or until the pan can be managed with bare hands.
- Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
- Transfer cake to a platter.
- Dust with powdered sugar immediately before serving.
Nutrition
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Comments & Reviews
kristin says
dangit stef, now i need this cake. looks amazing.
Charity says
My mother-in-love makes a cake almost just like this, but without the kahlua… I think she uses milk, and it is the best chocolate cake I’ve ever had. I don’t like using boxed mixes, but it’s worth it for that cake. =)
Laura says
Sounds amazing. I will probably make it for my bookclub ladies. Have you tried flouring your pan after greasing it? That may help it release easier.
Donna says
Also, you could use some of the dry cake mix itself, then you don’t have flour on a dark cake! 😁👍
Kelli says
I thought that too, but I didn’t want flour on the outside of a chocolate cake. So I just sprayed the pan and mine came out perfect! It was the best Bundt cake release ever. And a DELICIOUS cake!
Heather says
This looks amazing and I must try it!
Can’t wait.
Susan says
OMG!! I am going to make this for my Hubby.
Ali says
I make this wonderful cake also. My recipe calls for making it in a 9X13 pan, then frosting it with a cream cheese frosting with a Tbsp of Kahlua.
1 8oz cream cheese…room temperature
1 stick butter (don’t use margarine) room temperature
Mix those two with electric mixer till smooth and creamy. Add powdered sugar till consistency you like…at least one box of powdered sugar. Finally add 1 Tbsp Kahlua and mix thoroughly. This cake is so rich it is better served cold, so I keep mine refrigerated. Awesome with a cup of coffee.
Denise says
Yummm the frosting sounds easy a delicious.
Mari says
Absolutely delicious! This was a hit at my party yesterday.
Terrie says
Made this cake exactly as written & it was absolutely scrumptious!!! Making it again for Christmas & will add more Kahlua after baking cuz I luv the stuff just that much…
Terrie says
Yep! Made this cake again for Christmas. I purchased the pint size bottle of Kahlua. This time, after cooling, I poked holes in the cake and poured the remainder of the liqueur over the cake. Even better. Thanks for such a great recipe!
Jean Jimenez says
I also make this cake, but my recipe calls for 1/2 cup chopped pecans placed in the pan before the cake mix–it helps the cake come out of the pan cleanly.
Vicki says
Making this cake for the first time for a dinner party. Wondering if it’s even better the 2nd day??
girlinspired says
Hi Vicki! It’s just as good the second day! Just keep it in an airtight container. I wouldn’t say it’s “better” the second day, but doesn’t lose any of its moisture. It’s a dream. I would say it’s better cold than while it’s still warm.
Josephine-Anne Griffiths says
Does anyone know what would be a good substitute for the Germans chocolate cake mix (with pudding)? I don’t think we have this in Australia, but I really must make this cake 🙂
girlinspired says
Hi there! I think you could probably just try it with any chocolate cake mix and see how it goes!
Chris says
Use any chocolate cake mix with pudding. If you can’t find a chocolate cake mix with pudding, get a chocolate cake mix and add 1 small box of instant chocolate pudding.
Kathy says
Although I Really want to try it with the German Chocolate Cake Mix, My recipe calls for Devils Food Cake Mix, which might be easier to find. I have been buying another Coffee-Flavored Liquor. It’s called Kamora. It’s delightfully close to the taste and quality of Kahlua, at a fraction of the price.
All I can say is “Make this Cake”! It’s very easy to make and it’s “So Delicious”, hands down👍 I get requests to make it every time that I’m invited to a gathering. Like she said, it’s important to grease the pan well first. I usually use Pam Cooking spray; however I have found that I don’t like the taste of the Butter-Flavored one.
As long as I have the Kamora out to bake with, I usually make one or two “White Russians” to enjoy while I’m cooking. Fill a glass with ice, pour in about a 1/4 glass of Vodka, add the Kamora to a little over 1/2 of the glass and top with Half and Half, Light Cream or Regular Vitamin D Milk, if you’re concerned about the fat content. Shake well and Enjoy, while you are waiting for the Amazing Cake to be done😊
Kat says
Hm. I’m going to sound like a jerk for part of this post, but stay with me. Ever since I made a cake from scratch, I haven’t gone back to box mixes. And my favorite part of German chocolate cake is the frosting. The actual cake is … meh. Bland. Dry. But… you have inspired me to take my go-to cake recipe (Hershey’s own, but with Special Dark cocoa) and use a 1/2 cup of Kahlua (also made from scratch) for part of the boiling water it calls for. Thanks! 🙂
Jen says
I just made this. It is very moist and delicious! The only thing different was my cake didn’t turn out as dark as pictured. German chocolate does not bake as dark as say devils food cake.
girlinspired says
Glad you liked the recipe. I always use Betty Crocker brand German Chocolate cake mix for this recipe.
Julie Anderson says
I’ve made a cake like this several times, but my recipe calls for yellow cake mix and chocolate pudding. Still comes out very chocolaty. Can’t wait to try this version!
Darryl Kersh says
Truly Great Recipes
Nancy Thelander says
Have made this cake since the eighties. Always a crowd pleaser. My recipe calls for Devils Food cake mix and it works well. Sometimes mix a little Kahlua and powdered sugar for a glaze although it is so rich it is good without any frosting!
Michelle says
i’ve been making this cake for 30 years.
i gave up on the bundt pan long ago…too many broken cakes and 4 letter words. LOL use a 9×13 pan now.
i use a triple chocolate fudge cake mix (i think it’s duncan hines brand) or devil’s food cake mix.
i still add a large box of chocolate fudge instant pudding to the batter, whether there is pudding in the cake mix or not.
insanely rich & chocolate!
Diane Haney says
Wow, this cake is awesome. My husband loved it also. Followed exact recipe, except used mini chocolate chips and did not use entire bag.
KareninStLouis says
I have never had difficulty getting a cake out of a Bundt pan (even notorious apple cakes), but I find you must use a genuine, nonstick NordicWare heavy cast aluminum pan, not an imitation, and not a lighter metal or other material. Grease with butter or my preference is to use vegetable spray (Pam) or Baker’s Joy . Follow recipe directions for cooling and use a butter knife to loosen outer and insides edges if needed.
Sheila says
My daughter has asked for this cake for her birthday since she was 5. It’s the one thing my grandmother could bake well into her late 80s, and she was so proud to do this for my daughter, now 15. Bibi isn’t with us anymore, but I feel so close to her anytime we make this cake. Thank you for posting!
Estefanía says
what a beautiful story! Thanks for sharing 🙂 .. Greetings from México 🙂
Nana pie says
I loved your story! I am mostly a pie maker but I do love to make some favorite cakes and I love making birthday cakes for people! I have ranch fresh brown eggs and it makes such a fresh difference. I am making a Kahlua cake now and your recipe helped me get the correct ratio of sour cream. I got your recipe and story off girl inspired.com. First time I have been on this site. I have just planted some zucchini so I can’t wait to make zucchini Kahlua chocolate chip cake! I try to incorporate as many veggies and healthy ingredients into my desserts. Thank-you for your inspiration. Sincerely, Nana pie!😍
Sue @ Frugal Gifts 2 Give says
I made this cake for a gathering and it’s amazing! It’s so moist and delicious! Thank you for sharing! Will continue to make this for our family! 🙂
Caroline says
I just made this cake in a pampered chef bundt cake form. i sprayed the form with Trader Joe coconut oil and used a plastic grapefruit knife to loose the sides. Cooled it for 15 minutes on a wire rack. Turned it upsides down onto a plate and not a crumb was left in the form!
Elise Russell says
I am just getting my dream Blog going and found this recipe I had saved a while back on my Personal PINTEREST account. Can hardly wait for the temps in Texas to drop where I can use my oven again and make this. Great story along with it.
Cathy says
I can’t believe you can have so much to say about a cake that is basically a mix.
Bryan Huffman says
This is the Best Cake my wife makes!
Shiney says
Hi This cake looks absolutely delish!! I reallyw ant to make this but i’m almost certain a cake mix with pudding is not available here. One of the posts suggested to buy any chocolate cake mix and add a small box of instant pudding. Apologies for the stupid question, but should the prepared pudding be added to the cake batter or the dry powder and if so will I need to add any more liquid to the cake batter?
I really hope to hear back from you!
Thank you
girlinspired says
I would try the dry pudding mix and you shouldn’t need to add any additional liquid. You could also add a spoonful of mayo (or just let the sour cream in the recipe do the moistening!)
Ann says
After greasing the pan, dust it with cocoa powder. The cake will release without the white flour covering.
Ann Chooi says
Is it alright for me to use a 8×3 square pan. I do not have a bundt pan.
girlinspired says
I’ve made the recipe into cupcakes, so I’m sure it could work – but I do think it changes that nice dense full of moisture texture that the bundt pan gives.
Andree Carlson says
Spray the pan with Baker’s Joy or Pam for Baking, let the cake cool in the pan. Turn out. No spatula needed. No broken cake.
Anyway, it’s delicious. I had to taste test before serving to the family, of course, just to make sure… Yup. It’s a winner.
Alicia says
Can’t wait to try this! Will grease the pan super well then use dark cocoa powder instead of flour on top of the grease layer- I do this with another dark fudge cake I make and it works like magic! Now to see if I have any Kahlua…
girlinspired says
Great idea!
Cheryl Demunbrun says
If you butter or grease with shortening, then use cocoa powder in place of flour, the chocolate cake should release and not have the white, dusty appearance that flour would leave.
Cheryl Demunbrun says
I am talking about cake pans, bundt or otherwise.
girlinspired says
You’re a genius!
Rena Pichcuskie says
Can you use a spring form pan??
girlinspired says
I think a spring form pan would work just fine. The open center will help the cake cook through. I’ve even made these in cupcake form. Enjoy!
Jennifer says
Has anyone ever made this as a layer cake? Wondering how long to cook it in 2-9” round pans.
girlinspired says
Hi Jennifer! I haven’t made it as a layer cake, but I have made it in muffin tins. There’s a lot of moisture, which makes it ideal as a bundt cake, but if you want to try it as layers, I’d start checking it after maybe 25 minutes and then use a toothpick to test when it’s done. Let us know how it turns out!
Katie says
Great recipe! Very similar to one I make. Except, I use 4 eggs, 1/2 cup oil and 1/4 -1/2 Kahluha. 🙂